摘要
介绍了以蔬菜为原料生产蔬菜纸的加工方法及其操作要点。分别以黄瓜、芹菜叶为原料，分析黄瓜预处理方法对产品的影响，黄瓜纸中增稠剂的使用情况，以及烫漂工艺对芹菜叶中 Vc的影响，烘烤温度及时间对芹菜纸质量的影响。通过对黄瓜原料及其成品中叶绿素含量的测定得出：加工工艺对叶绿素有一定的影响。
In this article,the processing method and the operating essentials of producing vegetable papers were emphatically presented.When the cucumber and the celery leaves were used as raw materials ,the effect of the cucumber′ s preliminary treatment to the product and the condition of using stabilizing agent in the cucumber paper were analyzed.At the same time,the effect of the blanching to the Vitamin C as well as baking time and temperature of the celery paper′ s quality were studied.The chlorophyll content of the raw material of cucumber as well as product were measured.
出处
《食品科技》
CAS
北大核心
2000年第6期20-23,共4页
Food Science and Technology
基金
上海市高等学校科学技术发展基金
